- 1 cup butter (or shortening/margarine)
- 1 cup white sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 tsp vinegar
- 1/2 cup milk
- 1 tsp vanilla
- 1/2 tsp baking powder
- 2 1/2 cups flour
- 1/4 tsp. salt
- 4 TBLs cocoa powder
- 1/4 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp cloves
- 2 cups shredded zucchini
- 1/2 cup carob chips
- 1/2 milk chocolate chips
It’s, guess what?, another…zucchini recipe! My sister in law in Central Asia says “you guys sure eat a lot of zucchini.” Yep!
With my last zucchini of the the season I’ve made a yummy chocolate cake.
Any kind of shredded squash will work for this; yellow, green, etc. as long as it shreds well.
It’s also okay to use any variety of chocolate chip. I used some carob chips and they added a fantastic unexpected flavor that blended really well with the cloves and cinnamon.
It calls for milk & vinegar, but you can just use buttermilk or kefir if you have that instead.
Add vinegar to milk & let set 15 minutes, while you do everything else.
Preheat oven to 350 degrees F.
Spray, grease, or line a 9″x 13″ baking pan.
In a bowl, measure out dry ingredients. Mix flour, baking powder, salt, cocoa, baking soda, cinnamon, and cloves.
In another bowl; Cream butter (or margarine or shortening) and sugar.
Add eggs, vanilla and milk. Mix well.
Add dry ingredients to wet ingredients.
Stir in zucchini and chocolate chips.
Pour into baking dish and bake for 45 minutes.
Optional Glaze: mix 1/2 cup powdered sugar and a few teaspo ons of milk to make a thin glaze and drizzle over cooled cake.